Let’s be realistic…..planning a Thanksgiving feast is always a tall order and can take days to prepare. I like to get a jump start at least 3 to 4 days in advance. I start by brining my turkey a few days before, then prep little things like chopping veggies for the stuffing, or making a fresh cranberry sauce. One thing I certainly like to do ahead of time is make a jello mold. Since special detail needs to be paid to the preparation of an old fashioned jello mold, it’s always good to get a lead on this recipe before the real chaos emerges. Here is a unique way to celebrate Autumn, Thanksgiving, your family, and a sweet tooth all rolled into one. I especially like this dessert as an alternative to other cakes and pies, it is light and yet has a layer of chocolate that makes it a bit on the decadent side. All the ingredients are easy to find…. I got mine at my local Walmart store. The only down fall of making this recipe in advance is avoiding the temptation of eating it and having the patience to wait for the big feast day! Enjoy!
Ingredients for autumn jello and chocolate mold:
- 3 – 6 ounce jello boxes ( I used Strawberry, Orange, and Lemon)
- 6 – cups hot water
- 4 – envelopes of knox gelatin (One small 1 ounce box)
- 4 2/3 – cups of milk
- 1 – cup sugar
- 2 – cup semi sweet chocolate chips
- Spray a 12 cup bundt pan with a non- stick cooking spray. Be sure to spray the center cone as well. Set to the side.
- Set out 6 separate bowls. In 3 of them add one packet of each type of jello. For example: The strawberry jello will go in it’s own bowl and the orange jello will go in it’s own bowl. Then top with jello powder with 1 teaspoon of knox gelatin powder. Mix each bowl of powders to combine. Then add 2 cups of boiling hot water to each jello mixture and mix until each flavor/color is completely incorporated and powder is dissolved. Set to the side.
- In a small sauce over a low flame add in 3 cups of milk and 1 1/2 packets of knox gelatin. Mix the mixture constantly with a rubber spatula until all knox has dissolved, then add in 1 cup of sugar and mix in until the sugar dissolves into milk. Remove from flame and evenly divide the milk mixture among 4 bowls. Fill 2 bowls with 1 cup of milk and 2 bowls with 1/2 cup of milk. Set the the side.
- Pick a jello color to start with and pour into the bundt pan. Place the pan in the fridge for 35 minutes.
- You will know if the first layer is done by pressing on the top with your finger…. if your finger print is left in the top, then you are safe to add the next layer.
- Gently pour in a milk layer (1 cup) and place back in the fridge for 25 minutes.
- Remove from fridge and add the next jello layer, place back in the fridge for 25 minutes. There is a 25 minute wait time between layers (especially if the jello mixtures has come to room temperature). Alternate between jello mixture and milk mixture. Reserve one 1/2 cup milk layer for the last layer.
- Once you are waiting on the second to the last milk layer to firm in the fridge, it’s time to make the chocolate layer.
- In a small sauce pan over a medium flame add in 1- 2/3 cups milk and 1 envelope package of knox gelatin. Stir with a rubber spatula to dissolve knox. Then add in chocolate chips and mix constantly to melt all the chocolate. Once chocolate is dissolved run the mixture through a mesh sieve, and allow to cool slightly.
- Pour the chocolate layer in and place in the fridge for 45 minutes.
- Then lastly top with 1/2 cup milk layer and let firm over night.
- The un-molding of the jello mold can be a little tricky. First with both hands gently pull jello away from the wall of your bundt pan, using your finger tips. Work your way all the way around little by little. Don’t forget the center. In a big bowl filled up with warm/hot water, slowly glide the bundt pan into the water bath and let it rest there for about 15 seconds. You will see the insides of the bundt pan become slightly moist… this is the sign you are looking for. Remove pan from water and dry it off with a towel. Then place a plate on top of the pan and flip it over to invert jello mold onto the plate. Gently remove the pan and you will have a beautiful and delicious jello mold. Place it back in the fridge until ready to serve.
- Can be made up to 4 days in advance. Keep covered with Plastic wrap in the fridge.